Under Construction: Sur Lie

| Posted in Under Construction, People

emilSur Lie is a new bar and restaurant under construction at 11-13 Free Street. I recently had the pleasure of meeting Emil Riverva, the chef who’s slated to lead the kitchen to learn more about his background and what he has planned for the menu.

Rivera moved to Maine after scouting trips to the state this past fall and winter. He’s come to Portland from the DC where he worked for several years as part of the ThinkFoodGroup—a family of 15 restaurants founded by chef/restaurateur Jose Andres.

Rivera tells me he’s excited by the design for the restaurant and looking forward to working in the new kitchen. He’s well on his way to developing a menu that will serve as a starting point for when they open. While it is a tapas-style restaurant Rivera is drawing on a wide range of influences for the menu. He’s especially interested to get a read on customer reactions once they open to further tune the menu. The menu will include some larger plates intended for sharing in addition to the broader range of small plate options.

While construction is under way he’s had the chance to get out and explore the Portland restaurant scene. Pai Men, Eventide, Central Provisions, Hunt & Alpine have been some of the high points so far. In between moving to Maine and helping to launch the restaurant he’s finding the time to plan a wedding, he’s getting married in late August.

Co-owners Antonio Alviar and Krista Cole are combining the spaces formerly occupied by Roost juice bar and Compositions into a single 70-seat restaurant and bar. Their hoping to open sometime in late summer/early fall.

surlie

Buffalo Eats: Portland

| Posted in Reviews

Buffalo Eats visited Maine last week and published an article on their eating adventures in Portland.

For a city that only has a population of ~60K (200K in the greater area), they have an an incredible selection of restaurants. Most of which pride themselves on sourcing from local vendors, something that we absolutely love. We spent three days in Portland and this is where we ate…

Check out the post for their thoughts on: Bite into Maine, Central Provisions, Duckfat, Fore Street, Hella Good Tacos, Slab, Standard Baking, The Holy Donut and The Lobster Shack.

Zest Magazine

| Posted in Openings

ZEST MAINEA new magazine, Zest, has been under development in Maine for the last few months, and the first issue is now out.

With this quarterly magazine, we invite you to fish and forage, eat and drink, cultivate and discover as we do. With recipes from your favorite chefs and barkeeps, insightful long-form nonfiction, intriguing profiles and destinations—and the occasional how-to—we mean to keep it fresh and fun; a place for everyone who loves Maine to come and be inspired through the seasons.

The first issue includes:

  • Profiles of and recipes from some of Maine’s top chefs
  • Cocktail improvisations on a theme from bartenders at Hunt & Alpine, Eventide and Central Provisions
  • A profile of Rabelais Books in Biddeford
  • An article about Bresca and the Honey Bee
  • A narrative on smelting in Maine

Zest is being published by Nancy Gordon, who was the founder Maine Home and Design, and edited by Michael S. Sanders, author of Fresh from Maine, From Here You Can’t See Paris, and numerous other books and articles.

I picked up my copy at Longfellow Books. You can find Zest across the state at select culinary stores, bookstores and restaurants.

Profile of Caiola’s

| Posted in Profiles

Eat Maine has profiled Caiola’s.

Much of Caiola’s success can be attributed to Harmon, who approaches cooking with an almost fanatical devotion. She is constantly applying new technique from a myriad of different cultures. She goes to extraordinary lengths to thoroughly understand every element of a dish and immerses herself not only in preparation but also the history of a recipe to a point where I am reminded of well-known American cookbook author Paula Wolfert. This is evident in Harmon’s scallop and lobster rossejat with toasted vermicelli and basil crema, a classic that takes roots in Catalonia and pays homage to Rome.

Fictional Hot Dogs

| Posted in Fictional Food

Chubby Werewolf has posted his list of 6 people he’d like to see design a Blue Rooster specialty hot dog.

With the Blue Rooster Chef Series an undeniable culinary success—and perhaps preoccupied with the notion of building many a fantasy football roster in the weeks to come—I found myself wondering, “What if they do this again next year? Who should participate?”

With that said, here are five (completely fictional, non-existent) hot dogs that I’d like to see the next time around…

Level 1 Sommelier Training Class

| Posted in Events

The Court of Master Sommeliers will be holding the Introductory Sommelier training class and exam in Portland this October. This course is a required step to becoming a Certified Sommelier, and the first class along the way to full certification as a Master Sommelier. It’s targeted towards restaurant industry staff wishing to develop their wine expertise and wine enthusiasts.

The 2-day $525 class will be taking place October 6-7 at the Portland Harbor Hotel.

Visit www.mastersommeliers.org for:

This Week’s Events: Sierra Nevada Beer Camp, Flea Bites, Eat Street

| Posted in Events

Wednesday — Black Tie is holding a farm dinner in New Gloucester, and the Monument Square Farmers Market is taking place.

Thursday — Mainely Burgers will be featured on an episode of the Food TV Network show Eat Street, Sebago is holding a Beer Camp Block Party, and there will be a wine and cheese tasting at the Public Market House.

Friday — the Sierra Nevada Beer Camp is taking place at Thompson’s Point, a group of food trucks will be at the Flea For All for Flea Bites, and the West End Deli is holding a wine tasting.

Saturday — there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers Market is taking place.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

5 Stars for Vinland

| Posted in Reviews

Vinland has received 5 stars from today’s review in the Maine Sunday Telegram.

Vinland takes farm-to-table another step to use only ingredients grown or produced in Maine. Chef David Levi pulls it off with creativity and inspired dishes, but no lack of flavor. He uses yogurt whey in place of citrus, lardo and ghee instead of olive oil, and honey and maple syrup for sugar, in a small-plates menu that is entirely gluten free. All of the dishes are flavorful and familiar, from lobster and halibut to pork, steak, chicken and pork belly. The location is bright and welcoming, and the clientele is healthy and enthusiastic. Try creative cocktails and griddled cornbread and beet chips at the bar, or call ahead for an eight-course tasting menu orchestrated by Levi for $90, or five courses for $60. And don’t forget to try the homemade ice cream.

Review of Street & Co.

| Posted in Reviews

Diningsense has reviewed Street & Co.

As long as the appetizers and main dishes continue to operate in different directions, it will be hard to see how much Street is capable of accomplishing. I think it tries to offer simple, rustic cuisine (these descriptors are referenced on the website, at least) and I respect this, but simplicity doesn’t preclude creativity and this is where the main plates disappointed. After a two-year hiatus, I’m glad to have returned to Street and Company, but the apparent struggle to construct a coherent plate of fish makes me wonder whether their skills have grown coarser than before.